Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat.
Combine all the dry ingredients in a large bowl.
Combine the maple syrup, eggs, brown butter, and vanilla in a medium bowl and whisk together until smooth.
Add the mashed sweet potato and brown sugar and whisk again until smooth.
Pour the wet ingredients into the dry ingredients and mix together with a spatula.
Fold in the coconut and nuts.
Drop about 2 tablespoons of batter onto the baking sheet for each cookie.
Press 3-4 chocolate chips into the top of each cookie.
Bake for 12-14 minutes until firm and starting to turn golden brown on the edges.
Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring to a cooling rack.
Notes
To brown butter melt 1 stick of unsalted butter in a small sauce pot over medium heat. Whisk continuously for about 10-15 minutes until it turns golden brown. Once it becomes golden brown, remove from heat immediately to avoid burning it.